Shrimp Cocktail with Yogurt Sauce
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Ingredients
| 2 lbs. | shrimp | | 1 head | lettuce | | 1 dash | thyme | | 1 | bay leaf | | 1 tbsp. | finely chopped parsley | | 10 oz. | frozen trimmed asparagus, thawed | | 1 cup | mayonnaise | | 1 tbsp. | ketchup | | 7 oz. | yogurt | | 2 to 3 drops | Tabasco sauce | | 1 tsp. | white or | | red pepper | | 2 to 3 | scallions, minced (greens only) | | Salt and pepper |
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Instructions
Clean the shrimps and place them on high heat in a pot of hot water. Add the bay leaf, thyme, parsley, salt and pepper. Boil shrimp a few minutes; drain, then peel.
Wash the lettuce; dry well, and place the larger leaves into 4 bowls. Shred the remaining lettuce leaves and place in a large bowl with the shrimps, asparagus, mayonnaise, catsup, yogurt, red pepper, scallions, tabasco and salt to taste. Mix together. Divide the mixture between the 4 bowls and place in the refrigerator until just before serving.
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